Porcini Mushroom Soup with Smoked Mushrooms

For our flavorful soup we need: about 300 grams of delicious meat knuckle, porcini (I have dried), a couple of potatoes, onions - onions and green. Sour cream and flour (not pictured). Here's such a delicious set. Let's cut a nice juicy plastic knuckle. In principle you can use any smoked meat, even chicken. Just not the sausage.

Now the mushrooms. I have dried white - soak for about 30 minutes. Here, such beauty has turned out. If the mushrooms are frozen, it is better to defrost them and fry a little in a pan with butter. Fresh mushrooms cut into thin slices.

We put a pot with water (I have a three-liter pot) on the stove. And in the meantime slice potatoes into cubes.

From smoked meat we cut the fat and cut it into smaller pieces. If there is no fat on the meat, you can use vegetable oil.

Put the tallow in a pan and melt it, stirring.

Dice onion.

Fry onion on skimmed fat.

Dice the rest of the meat into slightly larger cubes.

Bring water to a boil, put our potatoes in it. Cook for about 10 minutes.

In the meantime, the onions are golden brown.

Add the meat to the onion and fry some more.

Add the mushrooms to the potatoes and simmer for another 10 minutes. Salt.

In addition we make a soup dressing. Basically it's optional. But the soup tastes better with it. For this we pour half a glass of broth from the pot and cool it. Pour 1 tablespoon of flour in a dry pan (no more) and fry on medium heat. Stir a little so it doesn't stick.

Dilute the fried flour with cold (not hot) broth and stir well, to get a sauce like this.

In a pan add our fried meat with onions and dressing. Add black pepper and bay leaf for flavor. Cook for another 5-8 minutes.

Our soup is ready! Bon appetit, don't forget to sprinkle sour cream and green onions on top!